I’ve been making at least a half hearted attempt to eat healthier. I’ve been focusing a lot on making better choices – lots of protein, veggies, and fruit, less refined carbs. I don’t know if it’s working at all, but as time passes, I’m getting less of a desire for the bad stuff.
This recipe is a great compromise between healthy eating and great taste. It’s hard to believe that this is “light”, and we made it more so by using whole wheat egg noodles. The toasted bread crumbs that you sprinkle on top add great texture. This one is definitely one we’ll eat again. We kept most of her recipe intact, and just made adjustments to the topping to use panko bread crumbs, which have a bit of natural crunch to them. Enjoy!
Creamy Tuna with Tarragon and Egg Noodles
modified from a Rachael Ray recipe
3/4 lb. whole wheat extra wide egg noodles
1 tbsp. extra virgin olive oil (EVOO)
1 small onion or 1 large shallot, finely chopped
2 tbsp. butter
2 tbsp. all-purpose flour
1 1/2 c. chicken stock
1/2 c. whole milk
1tbsp. Dijon mustard
1/2 tbsp. dried tarragon leaves
2 (6 oz) cans tuna in water, drained and flaked with a fork
1 c. frozen peas, thawed
Freshly ground black pepper
1 c. panko bread crumbs
1 tbsp. butter
Bring a large pot of salted water to a boil over high heat. Add the egg noodles and cook al dente; they should still have a little bite left to them.
While you are waiting for the water to come to a boil, heat the EVOO in a large skillet over medium heat. Add the onions or shallots to the oil and cook for 3 to 4 minutes, then add the butter to the pan. Once butter has melted, sprinkle in the flour and stir, letting the butter-flour mixture and cook for about 1 minute. Whisk in the stock and cook until it thickens, about 5 minutes. Add the milk and the mustard and bring the mixture back up to a bubble. Turn to low and add the tarragon, tuna and peas. Mix well. Season the sauce with salt and pepper to taste. Drain the noodles and combine with the sauce. Adjust the seasonings if necessary.
To make the topping, melt the tablespoon of butter in a small skillet and add the bread crumbs. Saute until golden brown, about 3-4 minutes.
Serve in a bowl with bread crumbs sprinkled on top.